Artichoke Pie



Artichoke Pie

The artichoke pie is an excellent vegetarian idea for a picnic on a day trip! Or why not, also for a family dinner, a buffet with friends, or for a lunch box at the office... once you see how easy and quick it is to prepare, you will always find a good reason to enjoy a slice. The filling, based on eggs, cheese, and artichokes, is inspired by the classic quiche, while for the base we chose the most practical and convenient solution, which is the ready-made puff pastry. After assembling and baking it, you can choose to serve it immediately with a simple side salad or enjoy it at room temperature for an outdoor lunch... in any case, we are sure that you will love this savory artichoke pie!

Also try these savory pies with artichokes recipes:

  • Savory pie with artichokes and ricotta
  • Artichoke and sausage quiche
  • Chickpea farinata with artichokes
For a 11-inch diameter mold
Puff pastry 8 oz (230 g) - 1 round roll
Artichokes 6
Scamorza (provola) cheese 7 oz (200 g)
Grana Padano PDO cheese 2.8 oz (80 g) - (to grate)
Whole milk ⅓ cup (80 g)
Eggs 2
Garlic 2 cloves
Basil to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste

How to prepare Artichoke Pie

To make the savory artichoke pie, first clean the artichokes: remove the tougher outer leaves 1, then round the base with a small knife, slightly peeling the stem 2. Cut them in half and remove the inner choke 3.

Finally, cut the artichokes into wedges 4 and immerse them in acidulated water 5. In a non-stick pan, briefly sauté the oil with the chopped garlic cloves 6.

Add the artichokes 7, salt 8, and cook with the lid on for 10-15 minutes over medium-high heat, stirring occasionally 9.

Meanwhile, cut the white scamorza cheese into cubes 10. After the artichokes have cooked, add the basil leaves 11 and pepper 12 for flavor.

Set the artichokes aside for a moment and crack the eggs into a bowl, then add about three-quarters of the grated Grana Padano PDO cheese 13 and the milk 14. Mix the ingredients well 15.

Add the artichokes 16 and the scamorza cheese 17, then mix again. Next, oil a 11-inch (28 cm) diameter pan 18.

Unroll the puff pastry and place it in the pan 19, then prick the base with a fork 20 and sprinkle part of the remaining Grana Padano to make it waterproof 21.

Pour the egg and artichoke mixture into the pan 22 and smooth the surface. Roll up the excess puff pastry on itself to create a decorative edge 23, then brush with oil 24.

Sprinkle the surface with more grated Grana Padano PDO cheese 25 and ground pepper. Bake in a preheated static oven at 350°F (180°C) for about 40 minutes, placing the pan on the middle-lower rack 26. During the last few minutes of baking, you can turn on the broiler to brown the surface. Once cooked, take out your artichoke pie and enjoy it hot or at room temperature 27!

How to store

The artichoke pie can be stored in the refrigerator for 2 days in an airtight container. You can freeze it after baking.


You can replace the scamorza cheese with other types of cheese you have in the fridge!

The artichoke stems, if present, can be cooked in the pan along with the rest after peeling and cutting them into rounds.

If you prefer, you can add just one whole garlic clove and then remove it from the pan.